Carrot Soufflé
150kcal
Ingredients
For the Batter
- 2 cups cooked carrots mashed or pureed for a smooth texture
- 1/4 cup unsalted butter melted to enrich the soufflé's flavor
- 1/4 cup granulated sugar adds sweetness and encourages browning
- 1/4 cup brown sugar packed to enhance the caramelized flavor profile
- 3 large eggs separated
- 1 teaspoon vanilla extract brings a delightful aroma and depth of flavor
- 1 teaspoon baking powder helps the soufflé rise perfectly
- 1/2 teaspoon ground cinnamon optional for a warm spiced note, if desired
- 1/4 teaspoon salt to balance the flavors
Method
How to Make Carrot Soufflé
- Preheat your oven to 350°F (175°C). Grease your soufflé dish to ensure a beautiful release once baked.
- Mix the batter by combining the mashed carrots, melted butter, granulated sugar, brown sugar, egg yolks, vanilla extract, baking powder, cinnamon (if using), and salt in a large bowl. Stir until smooth.
- Beat the egg whites in a separate bowl until stiff peaks form.
- Fold the beaten egg whites into the carrot mixture gently, taking care not to deflate them.
- Pour the carrot mixture into the prepared dish, spreading it evenly.
- Bake for 30-35 minutes, or until puffed up and lightly golden on top.
- Cool for a few minutes before serving.
- Serve warm as a delightful side dish.
Nutrition
Serving1servingCalories150kcalCarbohydrates25gProtein3gFat5gSaturated Fat3gCholesterol60mgSodium150mgPotassium200mgFiber2gSugar10gVitamin A150IUVitamin C5mgCalcium2mgIron4mg